I've always been a fan of breakfast for supper (or dinner, or whatever you call it) Working at two different bed and breakfasts over a period of 10 years and being a cook at the second, I've had many opportunities to try out new breakfast foods. Here's one of my favorite breakfast-for-supper meals. The omelet is a recipe from the first B&B I worked at and the potatoes are a recipe I made almost every morning at the second B&B.
First, cut up into chunks one red potato for each person who will be dining with you for this fine gourmet meal. Put the potatoes into a pot and cover with water; bring to a boil. While the potatoes are boiling, brown sausage or bacon in a frying pan.
When the meat is done, move it to a covered plate in the microwave or oven to keep warm. Do not drain or rinse the frying pan. When potatoes are soft, but before they're mushy (because otherwise, you end up with fried mashed potatoes, which albeit is kinda' good, it isn't what we're going for here), drain the water off and dump the potatoes in the same frying pan you used to fry the meat. Add a few tablespoons of oil and liberally season. My favorite seasoning on potatoes is Canadian Steak Seasoning which I buy at
Sam's Club. You could also use any variety of spices such as garlic, onion, seasoning salt, etc. Just season those babies with whatever strikes your fancy.
Fry the potatoes on medium to high heat, occasionally scraping the bottom of the pan and turning the potatoes with a metal spatula. Don't do this too often as it makes the potatoes fall apart and not brown as well.
Now it's time to start working on the omelets. This recipe will make 6-8 omelets depending on how much filling you put in each one. I usually make 4 and throw the extra filling in with the potatoes.
Mix 1 block of cream cheese with a 12-15 oz tub of ricotta cheese. Or if you're like me and realize after the store has closed, that the tub of ricotta cheese in your fridge is actually leftover watermelon from a week ago, you can go upstairs to your neighbor, borrow a cup of cottage cheese, and mash it with a fork until it's almost the same consistency as ricotta cheese. You may need to microwave the mixture so it combines well. Add some spices. I use parsley, basil, onion, and garlic powder.
In a separate bowl, whisk 2-3 eggs for each omelet you plan on making. Pour enough egg mixture into a well-greased frying pan (preferably non-stick!) to cover the bottom well. If you make it too thin, it won't fold without tearing. As it cooks, tilt the pan to ensure that the eggs cook evenly. When the eggs are done, spoon some of the ricotta/cream cheese mixture down the center of the omelet. We're cheese addicts at my house so I tend to go overboard here.
Using a spatula, loosen the edges of the omelet and carefully fold each side over to the center. If you mess up and it tears, don't worry. I know from experience that it will still taste just as good.
Let the omelet sit for 3-5 minutes to heat the filling completely. When it's done, use your spatula to slide the omelet out of the pan right onto a plate. Dish up the potatoes and sausage (or bacon) and enjoy!
